Pectin digests - Names and Identifiers
Pectin digests - Physico-chemical Properties
| Physical and Chemical Properties | The main components are galacturonic acid (C6H10O7 = 194.14) and oligogalacturonic acid. Light brown to brown liquid or paste, with a soft and non-irritating sour taste, and a buffering effect when combined with organic acid salts. Its crystal has two forms. The α type is a needle-like crystal with a water molecule, with a melting point of 159 ℃, soluble in water, and slightly soluble in ethanol; the β-type has a melting point of 166 ℃, and furfural will be generated when heated with hydrochloric acid. Below Ph5.5, it has a strong antibacterial effect on Escherichia coli, Gram-positive bacteria and negative bacteria, especially lactic acid bacteria. It can improve the flavor and seasoning of food. Soluble in water, insoluble in ethanol and grease. |
Pectin digests - Introduction
Pectin is a kind of polysaccharide compound, which widely exists in plant cell wall. Pectin decomposition products are products obtained by passing pectin through a series of chemical treatments. The following is a description of the nature, use, preparation and safety information of pectin decomposition products:
Properties: pectin decomposition is gelatinous or powder, soluble in water. They have good viscosity and gelling properties, can form gels, and have certain water absorption and moisture retention capabilities. In addition, pectin decomposition also has a certain degree of lowering blood sugar, lowering blood lipids and lowering blood pressure and other effects.
use: pectin decomposition products are widely used in the food industry. They are often used as thickeners, emulsifiers and stabilizers for products such as jellies, jams, juices, yogurts and candies, and can provide good texture and taste. In addition, pectin decomposition products are also used in the pharmaceutical, cosmetic and textile industries.
Preparation method: pectin decomposition products are usually prepared by acid hydrolysis, enzymatic hydrolysis or microbial fermentation. Among them, acid hydrolysis is the most common method, using acid to decompose pectin into smaller molecules, and after subsequent processing to obtain pectin decomposition products.
Safety Information: In General, pectin decomposition products are considered safe. However, individuals may be allergic or sensitive to it, particularly to certain pectin breakdown products of the helical structure. Therefore, when using pectin decomposition products, it is necessary to pay attention to personal allergens and follow the relevant regulations for production and use.
In General, pectin decomposition products have good viscosity and gelling properties, and are widely used as thickeners, emulsifiers and stabilizers in the food industry. Its preparation methods are diverse, and safe use requires attention to personal allergies.
Last Update：2024-04-09 20:52:54